Baked Blueberry Cheesecake

I noticed that I don’t have any recipes for dessert on my blog, so this weekend I decided to change tactic and turn my hand to creating a lovely baked Blueberry Cheesecake.


I happened upon this recipe by way of my boss, who kindly parted with it for the purposes of experimentation and for a new blog entry. I will hasten to add that this cheesecake certainly made the rounds, my mother got a chunk to take away with her, I brought another quarter of the cake to my friends house for dessert. The great thing about this recipe is that you can make it the day before and you are ENCOURAGED to keep it in the fridge for 24hrs before serving to enable it to set completely.

Now I am not a fan of cheesecake per se, but I was keen on trying the baked variety. This recipe has orange zest with the blueberries, and a ginger nut biscuit base. The cake goes into the oven to cook for 1hr, enabling the blueberries skin to burst, releasing gorgeous purple juices throughout the cake creating such wonderful marbling and dramatic colour.

I would certainly like to try various other varieties, like a lemon and raspberry flavour? possibly the same method could be used, just change up the flavours to suit personal taste.

What do I Need?

  • 75g butter – melted (plus little extra for greasing)
  • 250g ginger nut biscuits, crushed
  • 1 vanilla pod (or vanilla essence/extract)
  • 500g cream cheese (Philadelphia)
  • 1 x 397 can of condensed milk
  • 3 eggs  ( lightly beaten)
  • Grated zest of 1 small orange/ or Lemon
  • 400 g blueberries / or raspberries
  •  24cm (91/2in) diameter spring-form/loose-bottomed tin

What do I do?

  • Preheat the oven to 180°C/fan160°C
  • Grease a deep, 24cm non-stick springform cake tin with butter.
  • Mix the crushed biscuit crumbs with the melted butter and spoon into the tin.
  • Pat down evenly and firmly with the back of a spoon to form the base.
  • Chill for 10 minutes.
  • Split the vanilla pod and scrape out the seeds. (if using pod)
  • Put the seeds into a large bowl with the  cream cheese, (beat until softened) add in your condensed milk, along with the 3 x beaten eggs, add in  orange or lemon zest (and small squeeze of juice) (or tsp of vanilla essence)
  • Using an electric whisk beat until well blended.
  • Layer a handful of blueberries onto the biscuit base
  • Stir all but a handful of the blueberries into the mixture and pour it into the tin.
  • Put the tin on a baking sheet, and scatter over the remaining blueberries, pushing them down into the mixture.
  • Set the tin on the middle rack of the oven, and bake for  1 hour until golden brown and almost set (it will still be a little wobbly in the centre- but will firm up as it cools).
  • Open the oven door, but leave the cheesecake to cool completely inside the oven before removing it, run a knife around the edges to remove from baking tin.
  • Chill, covered, for a few hours or overnight for best results, then serve.
  • Enjoy

(Photographs by David McClelland)


Blueberry Cheesecake from afternoon_dlite on Vimeo.

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Comments

  1. This looks absolutely stunning, the marbled blueberries running through the cheesecake are gorgeous and the idea of using gingernuts in the base is genius. I can’t wait to try this out

    • thank you! give it a go and tell me how you get on with it! The ginger nut biscuit base does compliment the orange zest in the filling… give it a go and tell me what you think, I would love to try a lemon and rapsberry variety…just to see what it would turn out like! Enjoy! :-)

  2. Wow… this cake looks incredible and the video is kinda erotic… I don’t know whether to eat it or sleep with it!

  3. Claire Hegarty says:

    Mmmm think I’ll give this a go at the weekend!

  4. YUM!! that is my favourite so far! Devine. I just put on 3 kilo’s just looking at it.
    I might even have to try to make this one! Great pics too! X

  5. DEEEE- VINE!!! looks lush x

  6. This looks beautiful! And quite tasty!

  7. This looks delicious!

  8. I saw this post on FoodPress, and I am very keen to try this out come summer! I have never met a cheesecake that I like, and it continues to boggle the minds of my loved ones that I hate on cheesecake so much. This could perhaps be the straw that breaks my cheesecake-hating back;)

    Thanks for the inspiration:)

    • HI Emma, I totally understand, there seems to be two camps, you either love or loath cheesecake. But baked cheesecake seems to have a different texture, I think I prefer a baked version to a set in the fridge version… give it a go and let me know what you think! I wonder will this recipe convert you! :-)

  9. Madeline says:

    This looks and sounds fantastic! I’d love to try it out but I noticed that there are some missing ingredients. Mascarpone, caster sugar and cornflour are listed in the directions but not the ingredients and there is no reference on when to use the condensed milk. I really like the idea of using raspberries and lemon, sounds divine!

    • Hi Madeline! thank you for giving me the heads up here! actually there are two ways to make this recipe, one using the mascarpone, cream cheese, caster sugar, cornflour and one using the can of condensed milk instead of the mascarpone, cornflour and caster sugar etc. The methodology however for both recipes is the same, whether using the condensed milk, or the mascarpone, cornflour and caster sugar version… all the ingredients making the filling need to be beaten together… I obviously used the methods from one version thus confusing my readers so thank you so much for spotting that! I hope you give this recipe a go, and let me know how you get on with it! happy cooking Madeline, thanks for stopping by! :-)

  10. Just found your blog – this looks great and I can’t wait to check out more of your recipes!

  11. Looks delicious! Do you know if there is a link to something that will convert g to oz. though? Thanks.

  12. Mm, it does look tasty

Trackbacks

  1. [...] Baked Blueberry Cheesecake (afternoondlite.com) Like this:LikeBe the first to like this post. Posted in cooking with Krissy J, La comida con… | Tagged Cheesecake, Cream cheese, Dessert, Home, Lemon, Recipe, Sugar, Zest (ingredient) [...]

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